This is a moist, light chocolate cake. It is simple to make and tastes great plain or with whipped cream on top. While we usually serve it for dessert, the kids often ask for it for breakfast also.
The zucchini is well hidden in the cake and is a great way to use up some extra zucchini from your garden. We have been enjoying this recipe since Mom M. discovered it 2012.
Ingredients
- 3/4 cup chocolate chips
- 2 Tbl sugar granulated
- 2 Tbl brown sugar
- 1/2 cup pecans chopped, optional
- 1 3/4 cup sugar
- 1 tsp vanilla
- 1/2 cup oil canola
- 1/2 cup sour cream low fat
- 1/4 cup butter
- 2 egg
- 2 1/2 cup flour
- 4 Tbl cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cup grated zucchini
Servings: servings
Instructions
- In small bowl, combine chocolate chips, nuts (if using) 2 tablespoons sugar and brown sugar.
- Set aside.
- Grease and flour with cocoa powder a 9 x 13 inch pan.
- Mix remaining ingredients and pour into prepared pan.
- Sprinkle chocolate chip mixture over top of cake.
- Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean.
- Can replace sour cream with yogurt or 3/4 cup sour milk and 3 Tbl butter
Recipe Notes
To make gluten free, replace with your favorite gluten free flour. Replace sour cream with yogurt or 3/4 cup sour milk and 3 Tbl melted butter.
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